The processes and interactions between biological (and non-biological) components that occur in the industry when handling food. Biological substances appear in some foods such as meats, vegetables, and beverages such as milk or beer. This study is very similar to that of biochemistry from the point of view of the main ingredients, such as carbohydrates, proteins, lipids, etc. It also includes the analysis of water, vitamins, minerals, enzymes, flavors, and color. It is studied mainly in food processing and nutrition.
